Zucchini Tacos Shells (Keto, 1.3g Net Carbs)
By Carine Claudepierre
Published on 10/12/2015 - Last updated on 03/31/2023
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These Zucchini Tacos Shells are easy healthy zucchini Tortillas to hold your favorite food!
It contains only a few ingredients, plus there is a paleo, cheese-free recipe option for those who don’t tolerate dairy.
What Are Zucchini Tacos Shells?
Zucchini tacos shells are wheat-free tortillas recipes, soft and flexible to replace store-bought tortillas on a keto diet.
Bonus, these zucchini tacos shells required only 4 simple ingredients including a paleo and vegan recipe option.
Why You’ll Love This Recipe
This recipe is perfect for a quick lunch, but it’s also:
- Keto-Friendly (1.3g of Net Carbs)
- Low-Carb
- Gluten-Free
- 4 Ingredients
- Vegetarian
- Paleo
- Dairy-Free
- Ready in less than 30 minutes
How To Make Keto Zucchini Taco Shells
These delicious taco shells are perfect for any diet.
While we recommend the keto version to limit carbs, we also provide a vegan and paleo recipe option for those who don’t eat eggs or dairy.
Ingredients
- Grated Zucchini – make sure you pat dry the zucchini with absorbent paper or in a towel to remove all the water/juice from the vegetable. Zucchinis are keto-friendly vegetables that you can use to make many delicious zucchini recipes.
- Grated cheese – mozzarella provides the best texture. If you are on a vegan or paleo diet, use arrowroot flour or tapioca flour. Most cheeses are keto-friendly, learn why!
- Egg or chia egg if you are on a paleo vegan diet. A chia egg is simply the combination of 1 tablespoon of chia seed with 3 tablespoons of water. Stir and set aside for 10 minutes until it has an egg-like texture.
- Coconut Flour – make sure you use fresh coconut flour with no lumps. Learn how to choose the best low-carb flour.
- Spices – it is optional to add spices to your batter but it can add delicious extra flavors. The best addition is 1/2 teaspoon of garlic salt, paprika, oregano, or cumin.
These tacos shells are soft, flexible, and easy to roll. You can fill them with any Mexican filling like chicken, avocado, shredded lettuce, or tomatoes.
How To Eat Your Tacos
Those tacos can be eaten in replacement of your regular store-bought tortillas.
They are delicious with chicken fajita, beef fajita, Greek chicken souvlaki, or simply roasted vegetables if you are vegan.
You can top them with my guacamole, a delicious low-carb salsa, or Vegan Tzatziki.
More Tortilla Recipes
These zucchini tortillas are great to add zucchini to your plate or use your leftover summer zucchini.
However, if you don’t have zucchini on your hands and you crave a good tortilla you can try the other wraps recipes below:
Leave me a comment or share a picture of your creation with me on Instagram!
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Zucchini Tacos Shells
Ingredients
Keto tacos shells
- 1 cup Grated Zucchini packed, squeezed in a towel to remove all zucchini juice – about 4 small size zucchini
- ½ cup Grated Mozzarella hard mozzarella, not soft or grated cheddar
- 1 large Beaten Egg
- 2 tablespoons Coconut Flour
- 1 teaspoon Oregano
- ½ teaspoon Garlic Salt or sea salt
Paleo taco shells (cheese-free)
- 1 cup Grated Zucchini packed, squeezed in a towel to remove all zucchini juice – about 4 small size zucchini
- ⅓ cup Arrowroot Flour packed – arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
- 1 large Beaten Egg *see vegan note
- 2 tablespoons Coconut Flour
- 1 teaspoon Dried Oregano
- ½ teaspoon Garlic Salt
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare a baking tray covered with baking paper. Slightly oil the paper with olive oil to prevent the tacos shells from sticking to the paper. Set aside.
- Wash the zucchinis, keep the skin on and use a grater to finely grate the zucchinis. Squeeze the grated zucchinis with your hands to extract the juice. The best is to wrap grated zucchini in a clean towel and squeeze them to release all the liquid. Discard the zucchini juice. Press the grated zucchini into a measuring cup until it reaches 1 cup.
- In a large mixing bowl, add grated zucchini, beaten egg, grated mozzarella cheese (or arrowroot flour if paleo), coconut flour, oregano, and garlic salt.
- Combine all the ingredients with a spoon first, then use your hands to squeeze the batter and make sure all the ingredients come in contact. The fiber from coconut flour will absorb the moisture slightly dried the batter. The batter stays moist but not runny. If runny, add 1 extra tablespoon of coconut flour. This can happen if you didn't remove all the zucchini juice properly.
- Scoop about 3 tablespoons of batter and place on the prepared tray.
- Using your finger, press the batter until it forms a thin circle. Make sure there is no hole left in the batter or the shells may be fragile.
- Repeat until you form 6 medium 10-cm tortillas of or 4 large as you like. The nutrition panel is for 6!
- Bake for 20-30 minutes or until the shells get brown on the side and hold together.
- Cool down on a rack to keep them moist.
- Eat hot or cold with Mexican filling or roasted vegetables.
Storage and freezing
- Store in an airtight container in the fridge for up to 3 days.
- Rewarm filled in a sandwich press or rewarm the single taco shell in a pan, 1 minute on both sides before using it as a shell.
- You can freeze the shells in an airtight container, placing a piece of parchment paper between each shell to prevent them from sticking to each other.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Delicious and easy
What can I use for a substitute for arrow root? Low carb. Thank you
There is two recipe options in the recipe card. The first one is the keto option it doesn’t use arrowroot flour. The second one is the paleo one, it doesn’t use cheese by arrowroot flour. Use the first recipe option for low carb keto ! Enjoy, XOXO Carine
I just made the zucchini taco shells! They turned out nicely! I haven’t made any tacos out of them yet, I’m not sure they will last that long! They’re delicious by themselves! Thank you!
I am so happy to find this, I cant eat alot of things and the options are great thanks. ( I cant have wheat, gluten, egg, no form of dairy at all, no nuts either. So I’m pretty stuck.
Loved them! Made a great soft taco. Will definitely keep as a fav.
Made these today. Salted the zucchini as per one of the comments. Worked perfectly and we both loved it. Used as an accompaniment to soup. One pop up message appears in the middle of text when trying to read or write this comment, on iPad, which is a little annoying. Recipe great!
Thanks for the lovely feedback. Usually all pop up can be closed by a little star on top right of the pop up. Can you tell me more about it and send me screen shoot on my email or instagram so I can help fixing that, as this shouldn’t happen of course! Thank you, Carine
Hi, do I have to use salt or garlic salt? I cannot have salt. Anything else I can use?
There is absolutely no problem to make this recipe salt free! Salt is use to flavor the tortillas but the recipe will perfectly work without it. Maybe use garlic powder to add a little flavor without adding sodium. Enjoy the recipe. XOXO Carine.
Believe me I’m Guatemalan , how does almond flour would work in this tortillas?……..
I wouldn’t say yes as I did not try myself. But, I wouldn’t suggest to sub for almond meal anyway because it contains less fiber than coconut flour and it won’t hold together as a tortilla. The combo of coconut flour and arrowroot flour is the best to achieve that texture. XOXO Carine.
I’m going to try this with the coconut flour and oat flour since that’s what I have hopefully it works ??
I am sure it will ! Enjoy the recipe and report back ! I love to hear you story on my recipes. XOXO Carine.
These are so good that I’ve made them twice in the past 7 days! Next time, I will definitely double the recipe. I sprinkled the grated zucchini with a little salt so they would give up more moisture and let them drain in a strainer for about 30 min and then squeezed out the remaining water. I love carbs, but actually preferred these to the flour tortillas my boys were eating.
Thanks for your lovely feedback! I am so glad you love them and I adore your little note on zucchini !So clever 🙂 Thanks for taking a minute to share with us. Have a great day, XOXO Carine.
You nailed it ! This is the best healthy tortillas recipe I found on the web.
I am so glad you love those! thanks for reading the blog! xoxo Carine.
Hello, I’ve been struggling to find a recipe for a sandwich wrap that is approved for an AIP diet (with eggs reintroduced). All of them left much to be desired until this recipe! It’ll be so nice to have a food that tastes so good that I don’t feel deprived!
I am so glad in works for your diet! I am not dieting but LOVE to make recipes that help everyone in a stage of their life. Enjoy the blog my friend. xoxo Carine.
I really really wanted this recipe to work for me but it just didn’t. I squeezed as much moisture as I could from the zucchini but I just don’t think it was enough. By the time I realized it only option was to add more coconut flour. They patted out nicely, just like the picture, but once in the oven, they never set. They just didn’t cook. My plan is to try again once my feelings aren’t hurt anymore…haha…but that may take a while.
I added a little salt to the zucchini after grating to get them to give up more water and then drained them in a fine strainer and then squeezed out the rest of the water. Worked like a charm.
Hi, I never had any problem with this recipe, that is so weird. Did you use a egg or chia egg? If your batter is too wet it is better to add more arrowroot flour because coconut flour tend to make food crumbly. I wish you give it a second try, I never had an issue with this recipe or read any negative comment about it. I am sure it will work next time! xoxo Carine.
Hello there, can I use another flour instead of the coconut one???
Thank you
Hi, You must use coconut flour in this recipe it helps absorbing the extra water from the zucchini. Enjoy the tortillas. xoxo Carine.
0.2 mm ? That’s at really Thing Taco ?
haha sorry I meant 0.2 cm 🙂
I made this for dinner… awesome!! I substituted
Bobs red mill gluten free flour( red bag) for the arrowroot because I didn’t have any. I made a wrap
My filling was chicken salad with avocado
and cole slaw. In the chart you should change
The cooking time to 20-30 mins from 15 minutes. I can’t wait to make again!
Thanks for this lovely comment. I am so glad you love the recipe. I usually don’t have any problem with the cooking time using the original recipe. It may have take longer as you choose to use a different flour. Thanks for reading the blog! xoxo Carine.
I made those zucchini tortillas many times and I just wanted to say how good and easy they are!
Have you ever tried this with fresh frozen zucchini? We have a ton still frozen in our freezer from our garden and I’m wondering if they would work here?
Hi, I wouldn’t say yes as I did no try myself. Look at the recipe video the trick is to squeeze out the zucchini water to make soft taco shells. So if you freeze grated zucchini make sure you pat dry the zucchini very well with absorbent paper before using in this recipe. Enjoy the recipe on the blog! Carine.
Why not retain the zucchini juice for soup – or any savoury recipe requiring fluid?
Yes great idea! you can do whatever you like with the zucchini water of course 🙂
Is this recipe for the 5 and1 medifast diet
Hi Rosy, I did not create this recipe regarding a specific diet. It is a healthy tortilla recipe to add veggie in your diet using wholesome nourishing ingredients only. I am not familiar with the diet you mentioned above so I would not say yes or no about eating those lovely zucchini tortillas. I would recommend you to cross check the ingredient list of my recipe with the ingredients allowed in your diet to ensure it fit! Enjoy the blog, Carine.